This Custom Limited Edition Fu-Rin-Ka-Zan ZDP-189 Wa-Gyuto Knife was produced in Collaboration with a Custom Handle Maker, who makes beautiful "one-of-a-kind" handles.

Hitachi ZDP-189 is a premium Powdered Metallurgy (P.M.) tool steel that includes 3% Carbon and 20% Chromium. Although ZDP-189 is very attractive to knife enthusiasts, it is seldom seen in the kitchen knife market.

This Fu-Rin-Ka-Zan ZDP-189 knife is made using difficult and time-consuming forging and hand sharpening processes by Passionate Forge-Smith Sukenari. Sukenari have devoted many years to testing and refining their ZDP-189 knife production techniques, and these incredible knives stand as a testament to their hard work and their hammer forging expertise.

The blade core of ZDP-189 steel (HRc. 65!) is sandwiched between two layers of soft, corrosion-resistant stainless steel.

For safekeeping, this knife comes with a matching Black (Lacquered) Wooden Saya ("Sheath") and a black pakkawood Saya pin.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use. For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left handler can use the knives that have double bevel edge sharpened 50/50 without problems.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

Please do not put the knife in the dishwasher machine for cleaning.

Please do not leave the knife in water or wet condition for long time.

After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.

This is an extremely sharp knife. Please use special cares in using and storing it.

Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.

Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.

We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

About Us

JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales
division of The Kencrest Corporation. We supply a wide range of top quality
Japanese Chef's knives at lower than Japanese Retail Prices direct from
Seki City; the Japanese cutlery capital where fine knives are produced using over
800 years of Samurai sword-making tradition and history.